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Cranberry Pistachio Florentines

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She's beauty, she's grace, she's Florentine. These lacy, crispy, cookies are sure to be a show stopper on your dessert table. Freshly grated nutmeg perfectly balances out the buttery, toffee-like flavors of these delicate beauties. Bonus: they're gluten-free! 

cranberry pistachio florentines

Yield: about 18 cookies
Time: 40 minutes


1 cup dried cranberries
⅓ cup all purpose gluten-free flour
2 cups sliced almonds
1 cup pistachios, chopped
6 Tbs unsalted butter
¾ cup heavy cream
1 cup granulated sugar
1 tsp vanilla extract
1 Tbs freshly grated Spicewalla Whole Nutmeg


  1. Preheat oven to 325*F and prepare sheet trays with parchment paper or silpats.

  2. Mix together the cranberries, gluten-free flour, almonds and pistachios in a large heat-safe mixing bowl, set aside.

  3. In a saucepot, combine the butter, heavy cream, and sugar. Bring to boil and remove from heat. Stir in the vanilla and and freshly grated nutmeg.

  4. Pour the butter mixture into the bowl with the dry ingredients, stir to combine. 
  5. Scoop 1 tablespoon of the cookie batter onto the prepared sheet tray, leaving 6 inches in between each cookie, these will spread a LOT! Gently flatten each mound with the back of the spoon.

  6. Bake for 8-10 minutes until golden brown. Remove from the oven and cool on the cookie sheet for about 10 minutes then gently transfer to a wire rack. 

  7. Repeat with the remaining batter and enjoy!

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